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–+ servings

Veggie Meatloaf

Hearty veggie meatloaf  is made with meaty portobello mushrooms, walnuts and vegetables and is ready in an hour!
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 30 minutes

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Course: Dinner Recipes
Cuisine: American
Keyword: Vegetarian meatloaf with mushrooms
Servings: 4
Calories: 351kcal
Author: Anne

Veggie Meatloaf

Equipment

Scale this Recipe 4

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 4 portobello mushrooms approximately 12 ounces
  • 3 carrots
  • 1/2 medium onion
  • 1 small zucchini
  • 1 clove garlic
  • 1 cup walnut pieces
  • 1 1/2 tablespoons soy sauce
  • 3 tablespoons parmesan cheese
  • 1 egg
  • 2 tablespoons ketchup
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard
  • 1/4 cup bread crumbs or oats
Find an Ingredient Substitute

Instructions

  • Pre-Heat the oven to 350. Wipe 4 portobello mushrooms clean with a damp cloth and roughly chop them along with 3 carrots , 1/2 medium onion , 1 small zucchini .
  • Place the chopped mushrooms into the bowl of a food processor and pulse about 4 times until they appear crumbly; remove them and place them into a mixing bowl.
  • Add the chopped carrots, onions, garlic and zuccchini to the food processor and process until crumbly add to a mixing bowl and gently toss.
  • Process the walnuts in the food processor until they become crumbly and set them aside.
  • Heat 1 tablespoon olive oil in a saute pan over medium heat; add the mushrooms and veggie mixture to the pan;  cook for approximately 5  minutes until the vegetables begin to soften, and they release their liquid.
  • Recduce the heat to low and cook for approximately 10 minutes longer until the liquid cooks off.  NOTE: you may have to place the mixture into a strainer to drain off excess liquids.
  • Transfer the veggie mixture back to the mixing bowl, stir in the chopped wlanuts and oatmeal; refrigerate for at least 30 minutes. Once the mixture is cool, stir in the beaten egg and parmesan cheese.
  • Place mixture into a loaf pan that's been line with parchment paper
  • Mix together the ketchup, honey and mustard in a small bowl - spread over the meatloaf
  • bake for 40 minutes at 350 degrees.

Video

Notes

 
  • Replace the Parmesan cheese with an equal amount of nutritional yeast.
  • Use a flax egg instead of an egg: 1 tablespoon flaxseed meal mixed with 3 tablespoons water.
  • Swap out the honey for an equal amount of maple syrup
Store leftovers in an airtight container for up to 4 days. Reheat it in the microwave or oven.
See article above for recipe tips, variations ane more!

Nutrition

Serving: 1 | Calories: 351kcal | Carbohydrates: 24g | Protein: 12g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 620mg | Potassium: 806mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7878IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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